Cool Off with Dairy-Free Mojito Cucumber Sorbet

Cucumber, mint, lime, and rum (if you want) make this a so-refreshing summer treat

Photo: Stefan Tomic / Getty Images

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Refresh your palate with a scoop of this mojito cucumber sorbet on a hot day. For a fun serving idea, scoop the sorbet into hollowed-out lime halves and garnish with mint sprigs. The rum is optional – it’ll still taste great without – but does make this sorbet adult-party worthy. Use whatever you’d pour in your favorite mojito recipe.

More Related Recipes to Try Next:
Minty Melon Sorbet
Rosemary-Apricot Sorbet
Summer Corn Sorbet

Mojito Cucumber Sorbet



  • 1 cup sugar
  • 1 1/2 cups mint leaves
  • 3 cucumbers or 2 English cucumbers, peeled, seeded, and cut into chunks
  • 1/4 cup lime juice
  • 2 oz. rum, optional


1. Bring sugar and 1/2 cup water to a boil in medium saucepan over medium heat. Boil 1 minute, or until sugar is dissolved. Remove from heat, and add mint leaves. Cover, and cool.

2. Transfer mint syrup to blender or food processor, and blend until mint leaves are finely chopped. Add cucumber chunks, and blend until very smooth. Chill in refrigerator until cold. Stir lime juice and rum (if using) into chilled mixture.

3. Churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.

Nutrition Information

  • Calories 116
  • Carbohydrate Content 29 g
  • Cholesterol Content 0 mg
  • Fat Content 0.5 g
  • Fiber Content 2 g
  • Protein Content 1 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 7 mg
  • Sugar Content 26 g
From 2013

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